2 tbsp. oil
1 tbsp. minced fresh parsley
2 boned chicken breasts
2 slices Mozzarella
8 capers
2 anchovy fillers
1 garlic clove, minced
2 tbsp. Marsala
1/3 c. cream
Salt & pepper

Heat the oil in a skillet over medium heat. When the foam subsides, add the breasts. Reduce the heat and cook, uncovered and turning once, until a deep golden brown on both sides and cooked through, about 5 to 6 minutes per side. Remove to a cutting board. Top each piece with a slice of cheese, 4 capers and 1 anchovy fillet. Return to the skillet.

Sprinkle with parsley and cook over low heat until the cheese melts, about 3 minutes. Remove and keep warm. Add the garlic to the drippings in the skillet and saute for 30 seconds, taking care not to burn. Add the Marsala and cook, stirring and scraping, for 45 seconds more. Stir in the cream. Cook, uncovered, until the sauce is slightly thickened, about 3 minutes. Season to taste. Pour over hot breasts and serve immediately. Serves: 2.